This melon prosciutto salad is really great for hot summer days because it doesn't require the use of anything heated. As much as I love grilled food in the summer, there are just some days where it's way too hot to even think about grilling. So stay in your air-conditioned kitchen and make this quick salad with a delicious basil balsamic vinaigrette.
(for the salad)
1 pack of prosciutto
9 slices of cantaloup
1 bag or clamshell of arugula
Handful of basil leaves
½ red onion, thinly sliced
(for the dressing)
6 oz. extra virgin olive oil
3 tbsp balsamic vinegar
1 tsp honey
1 clove garlic, minced
handful of basil, chopped
Salt and pepper to taste
Place the arugula into a salad serving bowl or divide it up evenly among 3 bowls.
Add the onion and basil leaves (if some of the leaves are too large, you may want to tear them).
Take your cantaloup slices and wrap one piece of prosciutto around each one.
In a small jar, combine the salad dressing ingredients and mix well.
Pour the dressing over the salad and enjoy!
This recipe makes 3 servings. Let me know if you give it a try.